Bake Club: Vanilla Extract

Has anyone else notice how expensive vanilla extract is? The price keeps rising because of how labour intensive it is to grow them and how rare they are. 80% of the worlds supply comes from Madagascar. I spend – roughly on average – $204 for twelve cups of pure vanilla extract. I think I go through about one and a half cups a year. This year is a bit more because of the pandemic but maybe it is my regular life now, who knows? But even at $25 a year – that gets expensive. It also isn’t always the best quality. My mom brought me 2L of Mexican vanilla once. It was wonderful and lasted a couple of years. Last year I went to Trader Joe’s and brought home bourbon vanilla extract, 1/2 cup for $9 usd. It was good. I mean, reeeeeaaaaalllyyyy good. I wanted that flavour on a regular basis.

So I did the research.

I watched numerous videos and read articles about making your own. I learned that the more vanilla bean you use, the faster it is ready. One gal used 1 bean per four cups and it took a year before she could use it. Ina Gartner uses 10 beans per four cups and it was read in less than 4 weeks. Regardless of quantity, the process is incredibly simple.

Next I did the research looking for vanillla bean. Sobeys rarely has any and often it is one in a glass test tube for $8. Bulk Barn didn’t have any – but they cary paste. Cool to know, but not what I am looking for. I googled a local source and found Silk Road Spice Merchant on Whyte Avenue. The original shop is in Calgary. They recently reopened here in Edmonton. There was a bit of a wait to enter the shop. The limit the number of people allowed in at one time. They have sanitized baskets, hand sanitizer at the entrance and pleanty of staff on hand to help.

THIS WAS A COOL SHOP!

It felt like an old timey apothecary. There were jars of various spices lined on shelves. You could purchase in jars or they would weigh out amounts for you an put it in a bag. All of it was cool.

I went in looking for whole nutmeg for my pumpkin pies and 10 Tahitian vanilla beans (the lesser expensive to Madagascar bean). I came away with black volcanic salt from Hawaii, and very fragrant cardamom. The smells and pungency of these spices are incredible compared to Bulk Barn. Fresh is best apparently.

The vanilla bean was the freshest I have ever experienced. They were soft and fragrant.

I cut them in half. My kitchen and I smelled like vanilla for the rest of the day and I wasn’t mad about that.

I bought the cheapest bourbon available to me. $25 for 750 ml of Jim Bean Kentucky Bourbon, I bought two. I filled three 2-cup jars with the bourbon. and divided up the twenty pieces. When it got down to the last two, I chopped them in thirds and popped them into the jars.

I have left them on my counter so I remember to shake them up about three-four times a day for a week. Then once in the pantry, they will get a shake about once every four to five days. In 4-6 weeks it should be ready to use and will last indefinitely.

Once the jar has about a quarter left, I can refill it with bourbon for one more use. That doubles the value of those beans or I can squeeze the the beans and get a paste out and stick the empty pod in to a jar of sugar to make vanilla sugar. Either way, excellent value because six cups of vanilla bourbon extract cost me $99. I saved $105. Maybe I will buy myself some new cake pans, a new rolling pin and a set of circle cutters. OR I could buy new electric beaters. OR maybe just put it away for something else.

When these beauties are ready they will be dark – just like the stuff you buy from the grocery store. I will let you know how it turns out.

Stay healthy everyone!

3 thoughts on “Bake Club: Vanilla Extract

    1. My stove nearly burned my house down when the thermostat stopped working. I new stove comes next week in time for Thanksgiving so one more week before any baking happens

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